Indian Matar Paneer Gravy

Indian Matar Paneer Gravy

This is my go-to curry when I have guests at home or when I want to treat my family and myself without putting up an elaborate menu. This pairs so well with the humble ghee laden phulkas and onion salad on the side. For special occasions or home get togethers, I usually combine this with garlic naan, kulchas and rice pilaf/pulao. This is also my go to recipe when I want to make up to my husband after a deadly fight 😂. 

These melt in mouth paneer (cottage cheese) cubes are dunked in luscious onion and tomato gravy. The gravy/curry is flavoured with aromats of Indian kichen in form of whole and powdered spices. It further gets its rich texture from fresh cream and fresh curd. Tip in a few veggies along like green peas, green capsicum and onion cubes and bring the flavours together by adding kasuri methi at the end. Doesn’t it already sound too delicious?

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Indian Matar Paneer Gravy

Indian Matar Paneer Gravy

Arpita Darooka
Spicy, delicious and easy recipe.
Prep Time 10 minutes
Cook Time 27 minutes
Course Main Course
Cuisine Indian
Servings 2 People


To ground to paste

  • 3 Pcs Onions Small sized
  • 3 Pcs Tomatoes Medium sized
  • 7-8 Cloves Garlic
  • 1.5 Inches Ginger
  • 3 Pcs Green chillies
  • 1/4 Cup Water.

Whole spices

  • 1 Inch Cinnamon stick
  • 4 Pcs Cloves
  • 1 Pc Black cardamom
  • 3 Pcs Small green cardamom
  • 7-8 Pcs Black peppercorns
  • 2 Pcs Star anise
  • 1 Tbsp Cumin seeds

Powdered spices

  • 1/2 Tsp Turmeric powder
  • 1.5 Tsp Red chilli powder
  • 2 Tsp Coriander powder
  • 2 Tsp Roasted cumin powder
  • 1/2 Tsp Garam masala

Other ingredients

  • 200 Gms Paneer
  • 1 Tbsp Whisked curd
  • 1 Tbsp Fresh cream
  • 1/2 Cup Water
  • Salt To taste
  • 1 Tsp Kasuri methi
  • 3 Tbsp Oil
  • 1/4 Cup Capsicum Chopped
  • 1/2 Cup Green peas Boiled or frozen.


  • Coriander leaves Chopped


  • In a blender grind all the ground-to-paste ingredients together.
  • Heat oil in a heavy bottom pan, add and sauté all the whole spices until they turn fragrant.
  • Add the onion and tomato paste, mix well, cover and cook for 5-6 mins on medium high flame.
  • Uncover and cook it for another 6-8 mins or until it releases oil. Turn the flame to slow and let it cook for another 2 mins.
  • Add the powdered spices. Mix.
  • Add whisked curd, fresh cream and whisk until it releases oil again. Add cubed capsicum, frozen or boiled peas and paneer cubes.
  • Add water, salt, cover and cook on low flame for 7-8 mins.
  • Add kasuri methi
  • Garnish and enjoy with flatbreads of choice.
Keyword Indian matar paneer gravy, indian cottage cheese gravy


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